Orzo Salad
Servings: people
Orzo salad is a deliciously simple Greek-inspired dish that comes together in no time, offering a wholesome meal or side dish with veggies, chickpeas, and feta cheese.
Ingredients
- 1½ cups orzo pasta about ½ pound
- 1 can (15 oz) chickpeas or 1½ cups cooked chickpeas
- 1½ cups cherry tomatoes quartered
- 1½ cups cucumber diced
- ⅓ cup olives
- ½ red onion chopped
- 4 ounces feta crumbled
Dressing
- 4 tablespoon olive oil extra virgin
- 2 tablespoon lemon juice + optional zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
Instructions
- Make the dressing – In a medium bowl, whisk 4 tablespoon olive oil, 2 tablespoon lemon juice, lemon zest, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper.
- Marinate Chickpeas – Add 1 can (15 oz) chickpeas (drained) to the dressing, toss, and let sit for 10 minutes.
- Cook Orzo – Boil 1½ cups orzo pasta in plenty of salted water until al dente. Drain and rinse under cold water for 15 seconds to cool.
- Prep Veggies – Quarter 1½ cups cherry tomatoes, dice 1½ cups cucumber, chop ½ red onion and add to a large mixing bowl. Add ⅓ cup olives, chickpeas with dressing, and 4 ounces feta.
- Finish & Serve – Toss to coat, taste and adjust, serve chilled or at room temp.
Notes
SUBSTITUTIONS
- Orzo → Pearl couscous, Moroccan couscous, ditalini, farro, or quinoa (gluten-free)
- Chickpeas → White beans or lentils
- Lemon juice → Red wine or apple cider vinegar
- Honey → Maple or agave syrup
- Dijon mustard → Whole grain or yellow mustard
- Cherry tomatoes → Any ripe tomato, chopped
- Cucumber → Zucchini or bell pepper
- Red onion → Shallots, scallions, or sweet onion
- Dried oregano –> Fresh herbs like parsley or dill
- Feta → Diced mozzarella, fontina, or non-dairy feta.
- Cook orzo al dente and rinse briefly under cold water to keep it from getting mushy.
- Marinate chickpeas for at least 10 minutes to boost flavor.
- Chop veggies small for even bites and a colorful mix.
- Use good olive oil — extra virgin makes a difference.
- Taste before serving and adjust salt, lemon, or oil if needed.
